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CRISPY Fried Fish

Spanish CRISPY Fried Fish with Aioli | Calugas de Pescado

Course Appetizer, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 664 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/2 cup extra virgin olive oil 120 ml
  • 2 cod fillets 7 oz / 200 grams each
  • 1 1/2 cups all purpose flour 180 grams
  • 1 tsp baking powder 4 grams
  • 1 cup ice cold beer 240 ml
  • 2 tbsp chopped parsley 5 grams
  • 1 tsp dried oregano 1 gram
  • 1/4 tsp ground cumin 0.65 grams
  • 1/2 tsp lemon zest 1 gram
  • sea salt & black pepper

FOR THE MAYO AIOLI

  • 1/2 cup mayonnaise 120 grams
  • 1 tsp dijon mustard 5 grams
  • 1 clove garlic (finely grated)
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper

Instructions

  1. Add the cod fillets over some paper towels and pat completely dry, then season with salt & pepper on both sides, and then cut each fillet into pieces that are 1/2 inch thick (1.25 cm)

  2. Add 1 cup (120 grams) flour into a large bowl, along with the baking powder, and whisk together, then make a well in the middle, add in the ice-cold beer, chopped parsley, dried oregano, ground cumin, lemon zest, and season with salt & pepper, whisk together until just mixed, do not overmix, and also add 1/2 cup (60 grams) flour into a separate bowl

  3. Heat a large fry pan with a medium heat and add in the olive oil

  4. While the oil is heating, add the pieces of cod into the bowl with the flour, gently mix together until each piece is well coated, then add into the batter, and gently mix until well coated

  5. Once the oil is nice and hot, add in the pieces of fish, making sure to shake off any excess batter, you want them all in a single layer and evenly spaced out, so cook in batches to not overcrowd the pan, fry for 3 minutes per side or until golden and crispy, then transfer into a dish with paper towels

  6. To make the mayo aioli, add the mayonnaise into a bowl, along with the Dijon mustard, grated garlic, paprika, lemon juice, and olive oil, then season with salt & pepper and whisk together

  7. Transfer the mayo aioli into a serving dish, and decorate the fried fish around it, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish CRISPY Fried Fish with Aioli | Calugas de Pescado
Amount Per Serving
Calories 664 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 15g
Monounsaturated Fat 21g
Cholesterol 54mg18%
Sodium 357mg16%
Potassium 514mg15%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 0.4g0%
Protein 23g46%
Vitamin A 361IU7%
Vitamin C 5mg6%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.